Increase heat to high and cook until mixture is a rich, golden caramel color, 4 to 5 minutes. Cook over medium, swirling pan until sugar dissolves and starts to change color. Next stir together sugar, cold water, and cream of tartar in a large, heavy saucepan. Stir together chocolate chips, corn syrup, and Templeton Rye. Our ganache could have used it.īegin by preparing a chocolate-caramel ganache. Unfortunately, when we made this cake, we didn’t have the luxury of time. It is important to note that the ganache needs 8 hours or overnight to sit at room temperature. You begin this cake by making the ganache first. Besides, it is chocolate, and you can’t go wrong with chocolate! Templeton Whiskey Cake takes a little more effort than our usual easy, tasty, fresh recipes, but it is well worth the extra time! If you are planning a celebration for someone special, we recommend you try out this recipe. This cake combines some interesting flavors of coffee, Templeton Rye Whiskey and bittersweet chocolate chips. After a few minor changes, it has become Templeton Whiskey Cake. Rhonda originally found this recipe in the March 2017 Southern Living Magazine. You can find loads more great dishes and mouth-watering images in Kirsten’scookbook.It is bonus post time! Since we missed posting an extra post in March, we are making up for it with a doubly delectable post in April - Templeton Whiskey Cake. The whisky fruit cake lasts for three weeks in an airtight container at room temperature, but it also freezes really well if you have some left over – no chance in this office! Give it another wee drink of whisky once it has defrosted. Heat the glaze up again, adding a little more whisky if it is too thick to pour, then drizzle it slowly over the top of the cake until it is well coated. Garnish the top with nuts and fruit as elaborately (or not) as you like. Heat the glaze again until it is hot, then brush about half of it over the top of the cake. Sieve this into the second pan, discarding any lumps of fruit from the sieve, to get a smooth glaze. In one of the saucepans, melt the apricot jam and the whisky over medium heat until it is hot and runny. Take the cake from the tin and put on a serving plate. Leave the cake to cool in its tin on a rack. Tip the batter into your greased tin and bake for 60 to 70 minutes until a skewer comes out clean. Sieve your flour and baking powder over the wet mix, add the flaked almonds and stir again until everything is fully incorporated. Leave till the mix is cool enough to hold your finger in.Īdd the dark brown sugar, the remaining 75ml of whisky and the eggs and beat with a wooden spoon until really smooth and glossy. Take off the heat and stir in the butter until it has melted. Bring to the boil on a medium-high heat, then reduce to a simmer for five minutes. In a saucepan big enough to take all the ingredients, place your dried fruit, glacé cherries, orange juice and 120ml of the whisky. Grease your cake tin and preheat your oven to 170.C (150.C fan). Whisky Fruit Cake Serves 10–12 Cake ingredients When we make our Christmas versions, we let them mature for at least a week after baking and give them a light brushing of whisky every other day.” “It makes a really pretty Christmas cake, too, if your family isn’t into marzipan and royal icing. I have tweaked her recipe very slightly, adding whisky to keep the Scots happy and an apricot glaze to pimp it up.
This incredible lady revolutionised Kiwi cooking in the eighties.
“This recipe originally came from my absolute favourite chef, Alison Holst.
This recipe is an excerpt from Kirsten Gilmour of Mountain Cafe’s cookbook. Subscribe to our magazine for more great content Discover an old favourite – Whisky Fruit Cake!
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